Pumpkin-Spiced Carrot Broth

From Franklin Becker, executive chef, and Fred Brightman, chef de cuisine, Capitale Restaurant, New York City. Although housed in a fabulously restored 1894 building (and adorned by the world’s largest Tiffany ceiling), it’s Capitale’s food that’s getting all the attention, thanks to longtime culinary partners Becker and Brightman. For a potluck, they’d bring this soup, which combines autumn root vegetables with spices traditionally used in pumpkin pie

Pumpkin-Spiced Carrot Broth

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Servings

8people

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Ingredients

20carrots, peeled and sliced

2onions, chopped

1cupchopped celery root

1/4cupchopped fresh ginger

1/4cupchopped fresh garlic

5-6tablespoonsbutter, divided

1teaspooncloves

1teaspoonallspice

2bay leaves

2cinnamon sticks

1cuporange juice

1quartwater

1quartchicken stock

salt and white pepper, to taste

Ingredients

20carrots, peeled and sliced

2onions, chopped

1cupchopped celery root

1/4cupchopped fresh ginger

1/4cupchopped fresh garlic

5-6tablespoonsbutter, divided

1teaspooncloves

1teaspoonallspice

2bay leaves

2cinnamon sticks

1cuporange juice

1quartwater

1quartchicken stock

salt and white pepper, to taste

Servings

8people

Print Recipe

Instructions

In a large pot, sweat carrots, onions, celery root, ginger, and garlic in 3 tablespoons butter at very low heat until soft, about 30–45 minutes. Remove vegetables. Add 2 tablespoons butter and the spices. Cook for 5 minutes, gently toasting spices in butter to “bloom” the flavors. Add orange juice and simmer for 5–10 minutes.

Return vegetables to pot. Add water and chicken stock, cover, and simmer for 1/2 hour. Adjust seasoning with salt and white pepper.

Remove bay leaves and cinnamon sticks. Transfer soup in batches to a blender and purée until smooth. Return to pan to heat through. Serve hot.

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